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In a mug or take away? That’s the decision you have to make when you order a tea through the hatch in the side of a burger van, snack van, mobile kitchen, roadside cafe or tea stop – all different names for food vendors scattered around the main roads that wind across Britain.

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“What about growing some carrots in our house’s courtyard or radishes on the balcony?” asked one of my daughters. She said she had heard engineer Nicolas Bel’s interview on the subject. So I called him. As with all those with passions, he could speak about his studies for hours and make you suddenly feel part of it.

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Everyone who has ever been to Istanbul knows their famed Turkish fast food restaurants, especially in Taksim Square. Doners, kebabs and other delicacies are on offer 24/7. The competition is vast and every vendor fights to lure customers. You can’t really go wrong: most of the places have friendly staff and tasty morsels of food. But in one restaurant I experienced a kind of service I could never have dreamed of.

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When I started working on a story about food waste, I was shocked by the estimates provided by the U.N. Food and Agriculture Organization that 1.3 billion tonnes of food – equivalent to the amount produced by the whole of sub-Saharan Africa – is wasted every year.

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I have always wondered how athletes, who must exert incredible amounts of energy in whichever sports discipline they compete in, handle the issue of nutrition. As the London Olympics approached us, we Reuters photographers began to make our photo stories. I decided to create a photography project stemming from this curiosity of mine. I planned to interview some of the Turkish athletes preparing to compete in the Games and take pictures of what they ate. Sometimes you think a project that sounds good will also be easy to carry out and this is very exciting but when you actually become involved that euphoria is replaced by anxiety. This is exactly what happened to me.